Recipe for Apricot and Frangipane Tart

Prepare the dough: in a mixing bowl (or the bowl of a food processor for convenience), combine the flour, salt, and diced butter. Work with your fingertips until the mixture is sandy and the butter is well incorporated. Make a well in the sandy mixture, crack the egg into it, and add the sugar.

Mix all the ingredients again, then form a ball with the dough. Wrap it in plastic wrap and place it in the refrigerator for 30 minutes to 1 hour. Meanwhile, prepare the frangipane by beating the softened butter with the sugar until you achieve a creamy consistency. Add the flour and almond extract while continuing to mix. Incorporate the egg and mix again until the preparation is smooth.

Wash the apricots. Set aside. Preheat the oven to 180°C. Take the dough out of the fridge, roll it into a circle on a piece of parchment paper (be careful, it sticks; add flour if necessary) and place it in the pan.

To finish, fill the tart base with frangipane, cut the apricots in half, remove the pits, and place them cut side down against the frangipane (so the rounded side is facing you). Sprinkle with sliced almonds. Bake and cook for 25 to 30 minutes. Serve chilled or at room temperature.